Johnny’s, known for west coast influenced cuisine, will expand its menu to include sushi from specialty sashimi to nigiri and a selection of rolls.
Under the direction of Sushi Chef, Ron Choi, the menu will highlight beautiful, fresh fish, presented simply to allow the fish to speak for itself. Choi was born and raised in Orange County, California, and is an avid surfer. After a brief time studying drama at Santa Monica College he pursued a career in film, primarily as a stunt actor. He later made the decision to change his path and went to the California Sushi Academy.
After finishing, he worked in several sushi restaurants throughout the Los Angeles area. Ron’s passion for sushi can be seen in his simplistic plating style, beautiful fish selections, and accompanying sauces, which are hand crafted. Many fans of PABU will recognize Ron from behind the sushi bar there. So nice to see him in the O’s hat in the video, since the last time I saw him was on the way to Oriole Park last summer – so glad you’ll be in Baltimore, Ron!
“To see the faces when I serve a good piece of nigiri or sashimi, that’s why I love what I do, to please the guests and make them happy,” said Choi. “It’s a perfect fit because I do this for the pleasure of the people I’m serving.”
The menu will include such specialty items as: Hirame (fluke) with ponzu, scallions and momiji oroshi; Hamachi (yellowtail) with yuzu pnzu and jalapeno; a 14 piece chef’s choice of sashimi; and 9 piece chef’s choice of nigiri. The nigiri and sashimi offerings will include such items as Otoro (fatty tuna); Chutoro (medium fatty tuna); Akami (blue fin tuna); Maguro (big eye tuna); Hirame (fluke); Madai (Japanese sea bream); Aji (horse mackerel); and Hotate (live scallop); among many other favorites. A selection of rolls will also be offered.
Says Tony Foreman of Johnny’s, “It’s fun, healthful, easy and accessible. Adding sushi to the menu is simply building on what we do and offers something new to the neighborhood.”
Sushi will be served Tuesday – Saturday at Johnny’s. Can’t wait. Lindsay’s coffee and Kiko’s pancakes in the morning, then Ron’s sushi and sake in the evening. I’m ready.
Latest posts by Amy Langrehr (see all)
- Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel - September 12, 2017
- Chewing the Fat: Michael Mina of Wit & Wisdom - December 18, 2015
- Crab & Oyster Celebration – Eat Downtown Oct 16-25! - October 15, 2015